Follow us 261.1k
This is my healthier low-carb version of Funghi Al Forno, a delicious Italian dish made with mushrooms, pizza sauce, parmesan and breadcrumbs. I skipped the bread and used an extra layer of parmesan.
This recipe is suitable for vegetarians (as long as you replace the parmesan with another Italian style hard cheese). If you're a meat eater, feel free to add some crispy bacon or chicken for extra protein when roasting the mushrooms.
Hands-on Overall
Serving size 1/4 bake
Nutritional values (per serving, 1/4 bake)
Net carbs5.9 grams
Protein14.3 grams
Fat16 grams
Calories231 kcal
Calories from carbs 11%, protein 25%, fat 64%
Total carbs9.7 gramsFiber3.8 gramsSugars5.9 gramsSaturated fat9.5 gramsSodium649 mg(28% RDA)Magnesium27 mg(7% RDA)Potassium694 mg(35% EMR)
Ingredients (makes 4 servings)
- 4 Portobello mushrooms (500 g/ 1.1 lb)
- 1 large can tomatoes, unsweetened (400 g/ 14.1 oz)
- 1 1/3 cups grated parmesan cheese or other Italian hard cheese (120 g/ 4.2 oz)
- 2 tbsp ghee or duck fat (30 g/ 1.1 oz)
- 2 tbsp basil, fresh
- 1 tbsp parsley, fresh
- 1 tsp oregano, dried
- salt and pepper to taste
Do you like this recipe? Share it with your friends!
Let us know what you think, rate this recipe!